Urban Living.Countless Stories.

Dining At Tanjong Pagar Centre:
A Truly Global Experience

Whet your appetite and tantalise your braincells, with these global food facts on the cuisine available at Tanjong Pagar Centre.

From the frigid highlands of 16th-century Scotland to the sun-kissed Pacific islands of Hawaii, each of the dishes that you’ll find at the food kiosks in Tanjong Pagar Centre’s basement has its own unique tale. Here are the stories behind this global array of cuisine.

Are you in the mood for food?

The Story Of Angus Beef

Country of Origin:


Fill Your Belly at:

Chalong, B2-21

Editor's Dish of Choice:

Grass Fed Black Angus Sirloin

Originating in Scotland, but now among the most common breed in North America, Angus Cattle was first bred in Scotland. This hardy breed of cattle date back to the 16th century, and originated in the North-eastern provinces of Angus and Aberdeen, and had to be strong enough to survive the harsh winters of Scotland. As a result, Angus beef is now known around the world for its greater marbling qualities, which improves the tenderness and flavour of the meat.

We doubt you’re going to have any beef with what’s on offer at Chalong: The freshest Charcoal-grilled meats are smoked with apple wood in a charcoal furnace, and served up with French and Thai-inspired twists. The Black Angus Sirloin is our top contender, and comes with a piquant serving of French mustard sauce, but the Iberico Jowl deserves honourable mention.


The Ancient Beliefs Behind Herbal Soup

Country of Origin:

Hong Kong

Fill Your Belly at:

Soup Living, B2-22

Editor's Dish of Choice:

Memory Fix Soup

In Chinese culture, the boundary between food and medicine is often blurred. After all, the Chinese traditionally view health in a holistic fashion, with food often functioning as tonics and restoratives. A healthy body was believed to contain bodily fluids – known as humours – that had to be kept in balance to preserve health. Eating too much food with hot energy, like durians and chocolate – lead to ulcers and phlegm, while binging on food with cold energy –watermelons, for example – could lead to fatigue and aching joints.

With Cordyceps flower, conch and Chinese dates, Soup Living’s Memory Fix soup is great for boosting immunity, improving your memory and reducing lethargy. A great choice if you want a light, healthy option for lunch.

The Origins of Banh Mi

Country of Origin:


Fill Your Belly at:

My Banh Mi, B2-23

Editor's Dish of Choice:

Lemongrass Chicken Banh Mi

If you’re a Francophile, you may find Banh Mi to be strangely familiar. Yes, it does resemble a baguette, and for good reason: When the French first colonised Indo-China in the 19th century, they brought their cuisine along with them: pâté, mayonnaise and (naturally) baguettes. 2 centuries later, and the banh mi – flakier and lighter than its French counterpart – is now a staple of Vietnamese street food.

While Vietnamese street-food purists may scoff at our pick (What! No pâté? Mon Dieu.), we find the most delicious offering at My Banh Mi to be the Lemongrass Chicken Pate. What can we say? It’s a perfect blend of Eastern and Western flavours.


A History of Hawaiian Poke

Country of Origin:


Fill Your Belly at:

Makai Poke, B1-08

Editor's Dish of Choice:

Poke Bowl

Say aloha to our little friend. Poke (pronounced ‘po-kay’) was one of the trendiest foods of 2016 and it’s not difficult to tell why if you have a taste. Originally the snack of Polynesian fishermen, the dish originally consisted of crosswise cuts of meat, mixed with seaweed, kukui nuts and salt. Japanese migrants to Hawaii added shoyu and sesame oil, and is still one of Hawaii’s favourite food.

You’ll get to pick the exact ingredients you want for your Poke bowl, but we chose ours with the following ingredients: avocado, Japanese cucumber, carrots, cherry tomatoes, pineapple, salmon roe, sushi rice and Ahi Tuna.


A Bite-Sized History Of The Cupcake

Country of Origin:


Fill Your Belly at:

Lamb Cupcakery, B1-09

Editor's Dish of Choice:

All of them…

You would think that the cupcake is a recent food dish, but the first mention of it goes as far back as 17th century America. They used to be called “number cakes” due to the easy method of remembering the recipe: One cup of butter, two cups of sugar, three cups of flour, and so on.

Since then, the humble cupcake has evolved into many delicious variants. Lamb Cupcakery insists on only the freshest, premium ingredients for their bite-sized creations: bittersweet Belgian chocolate, Madagascar Bourbon Vanilla, and a whole array of fresh fruits. Go ahead and have several; we won’t judge. Although you may want to consider a gym membership at Virgin Active if you’re feeling sinful. Just saying.


A Tale Of Onigiri

Country of Origin:


Fill Your Belly at:

Samurice, B1-07

Editor's Dish of Choice:

Mentaiko (Spicy Cod Roe) Onigiri

Out of all the offerings on display here, it’s the humble onigiri that’s the granddaddy of them all, in terms of heritage: The oldest onigiri excavated by archaeologists is approximately 2000 years old. Onigiri in its current, triangular form came about during the Heian period of Japan (794 AD), but only began to be wrapped in seaweed in the late 17th century. The humble dish has since evolved to have a variety of different fillings, including pickled plums, salted salmon and smoked tuna flakes.

It’s hard to choose from the sheer diversity of rice balls on offer at Samurice. What you can be assured of is that they’re all made from rice from the Niigata prefecture, recognised as the top variety of rice from Japan. We’re partial to the Smoked Salmon and Salmon Teriyaki flavours ourselves.